Showroom/Cellar Door hours are Monday through Friday from 9:00am to 3:30pm.
If you would like to come outside of these hours, please call first to check if we are here as we travel a lot to shows around the country and may not be home.
Q: How do I look after my curry blend?
A: Store in the pantry out of direct sunlight with the lid on tight. Serve with a clean dry spoon.
Q: How do I look after my curry paste?
A: Serve with a clean dry spoon and refrigerate after opening.
Q: How much does a 250g jar of the curry blend yield?
A: 250g jars of curry blends yield approximately 10-12kg of meat or vegetables etc from 1 jar. In the In the case of butter chicken this will yield 20kg of chicken (as it requires only 12.5g or 1 tbsp of the spice to cook 1kg).
Q: Is it important to fry my curry blend?
A: Yes it is quite important to fry your spice with the onion, ginger and/or garlic at the beginning of the cooking. This helps to release the essential oils (hence flavour).
Q: How much does a 12x75g jar Assorted Curry Blend Box Set yield?
A: It has 12 varieties and yields approximately 218 individual serves out of the box! Wow what great value!
Q: Can I put vegetables in with my curry?
A: Yes meat and vegetables are great. We recommend your choice of potatoes, sweet potato, pumpkin, carrots, frozen peas and corn. If you want to put in broccoli and cauliflower then blanch these and add them at the end. Or alternatively if you want the quick and easy option purchase a pack of homebrand mixed frozen vegetables from the freezer department of your local supermarket, convenient and inexpensive.
Q: How do I look after my chutneys and pickles?
A: Store your pickles and chutneys in the pantry out of direct sunlight with the lid on tight. Use a clean dry spoon to serve with and never return anything to the jar. Your pickle and chutney will keep as long as required if treated like this.
Q : Are all your jars gluten free or just the ones with gluten free stickers?
A: All our products except dip #30 are gluten free, regardless if they have the gluten free sticker or not.
All Curries are spicy as they are made from spice. Whole spice is ground in a mill into powder then blended into different flavours and combinations. The question to ask is how much heat in a blend.
Curry blends can have up to 22 individual spices per recipe.
Spices can be grouped as:
* Dried fruits or seeds, such as fennel, mustard, and black pepper.
* Arils, such as mace.
* Barks, such as cinnamon and cassia.
* Dried buds, such as cloves.
* Stigmas, such as saffron.
* Roots and rhizomes, such as turmeric, ginger and galingal. * Resins, such as asa foetida
list of Indian spices
Below is a list of spices (and other flavouring substances) commonly used in India
* Adrak (Ginger)
* Aamchur/Amchoor powder, sour (Mango powder)
* Achar (pickle)
* Ajmud (Celery or Radhuni seed)
* Ajmoda (Parsley)
* Ajwain (Carom seed)
* Amla (Indian gooseberry)
* Anardana (Pomegranate seed)
* Bazil (spicepowder)
* Badam (Almond)
* Choti Elaichi (Green cardamom)
* Chakra Phool (Star anise)
* Chironji (Charoli), a type of nut particularly used in making desserts.
* Camiki (mango extract)
* Dalchini (cinnamon)
* Dhania (Coriander seed)
* Dhania powder (Coriander powder)
* Elaichi (Cardamom)
* Garam Masala (Spice mixture)
* Gulab Jal (Rosewater)
* Gur (unrefined sugar from the sap of the sugarcane or date palm)
* Haldi/haldi (Turmeric)
* Hara dhaniya (Coriander)
* Harad/hime (myrobalan chabulic)
* Hari Mirch (Green chili)
* Hara miri miri (Coriander powder)
* Hing (Asafoetida)
* Imli (Tamarind)
* Jaiphal (Nutmeg)
* Javitri (Mace)
* Jeera (Cumin) seed
* Jeera Goli
* Jethimadh licorice powder
* Kachra (Capers)
* Kadipatta Curry Tree or Sweet Neem leaf
* Kaju Cashewnut
* Kala Namak or Sanchal Black salt
* Kali Mirch (Black peppercorn)
* Kalonji Nigella seed
* Kasoori Methi (Dried fenugreek leaf)
* Katira Gum (Gond Katira) or Tragacanth Gum.
* Kebab Cheeni Allspice
* Kesar Saffron
* Kesar miri miri Saffron pulp
* Khajur Dates
* Kokum Garcinia indica
* Khus Khus Poppy seed
* Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
* Lahsun (Garlic)
* Lal Mirchi ( Red chili)
* Lal Mirchi powder (Red chili powder)
* Lavang (Cloves)
* Marathi Moggu
* Methi leaves (Fenugreek leaf)
* Methi seeds (Fenugreek seed)
* Sarson Tel Mustard oil
* Naaga Keshar
* Namak (Salt)
* Nimbu (Lemon)
* Nimbu (Lime)
* Pudina (Mint)
* Pyaz or Ganda (Onion)
* Kali Mirchi (Black Pepper)
* Panch Phoron
* Phathar ke phool (Black Stone Flower)
* Pilli Mirchi (Yellow Pepper)
* Safed Mirchi (White Pepper)
* Rai (Black mustard seed)
* Rai Kuria (cracked mustard seeds)
* Ratin jot (Alkanet root)
* Saji (na) phool (Citric acid)
* Sarson (mustard seed)
* Saunf/Sanchal (Fennel seed)
* Shahi Jeera (Black cumin seed)
* Sirka (Vinegar)
* Soa sag (Dill)
* Sonth (Dried ginger powder)
* Suwa or Shopa (Aniseed)
* Taj (Cinnamon)
* Tartri (Citric acid)
* Tej Patta (Malabathrum)
* Thippali (Kabab-chini, Java peppercorn)
* Til (Sesame seed)
* Tulsi (Holy Basil)
* Urad dal (Split Matpe or Beluga Beans))
* Zaafraan (Saffron)
* Menthulu (Fenugreek Seeds)
* shitu (lima seed skin)
* osmanli (onion peelings)
* pudina (mint)
* Deggi Mirch, Red Chilly powder (non spicy)
* dhung ritzer,orange([[sweet BBQ]) (non spicy)
Allspice comes from Jamaica, Mexico, and Honduras.
Anise Seed Spain Mexico
* Berbere (Ethiopia and Eritrea)
* Chimichurri (Argentina and Uruguay)
Black Mustard India
Cayenne Pepper comes from Central and South America and the West Indies.
Cardamom green comes from India, Guatemala, and Ceylon. Belize
Black Cardamon India, China Vietnam
Cloves come from Madagascar, Brazil, Panang (Malaysia), and Ceylon.
* Colombo (paprika, cumin, coriander, nutmeg, ginger, black pepper, star anise, cardamom, cloves, mustard grains, saffron)
* Curry powder (Indian-style, used in the West and Japan)
True Cinnamon is native to Sri Lanka.
The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America.
Caraway Holland It is also grown in Germany, Russia, Morocco, parts of Scandanavia, Canada, and the United States.
Cumin. Iran and India
Coriander comes from Morocco and Romania. India
Dill United States and India
Fennel India and Egypt
* Five bays
* Five-spice powder (China)
* Garam Masala (India)
* Herbes de Provence (Southern France)
* Jerk spice (Jamaica)
* Khmeli suneli (Georgia)
* Masalas, including garam masala (India)
Mace Indonesia, Grenada
Nutmeg is grown in Indonesia and Grenada.
* Old Bay Seasoning (United States)
* Panch phoron
Paprika are grown in Hungary, Spain, South America, and California.
Pepper is grown in India, Indonesia, Malaysia, and Brazil
Poppies are native to Mediterranean regions, India, China, Turkey, and Iran. Today, Holland and Canada are the main producers of poppy seeds.
Turmeric India is the world's primary producer of Turmeric. It is also grown in China and Indonesia.
Star anise China India
Sesame Africa and Indonesia
largest country Iran
European saffron producing countries:
Spain, Greece, Italy, France, Russia, Portugal
African saffron producing countries:
Asian saffron producing countries:
Iran, India, Pakistan, China, Japan
American saffron producing states: